Street Corn Chicken Rice Bowl Recipe

Introduction

This Street Corn Chicken Rice Bowl combines juicy, spiced chicken with zesty lime rice and creamy, tangy street corn for a vibrant, satisfying meal. It’s easy to prepare and perfect for a flavorful weeknight dinner or casual lunch.

Ingredients

• 2 large chicken breasts, diced
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup long-grain rice (cooked as per package instructions)
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro
• 2 cups corn kernels (fresh, frozen, or canned)
• 1/4 cup mayonnaise
• 1/4 cup crumbled cotija cheese
• 1/2 tsp chili powder
• Juice of 1 lime
• Salt to taste
• Optional toppings: diced avocado, chopped tomatoes, sliced jalapeños, extra cotija cheese

Instructions

1. Step 1: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
2. Step 2: Heat olive oil in a skillet over medium heat. Cook the chicken until browned and fully cooked, about 5-7 minutes. Remove from heat and set aside.
3. Step 3: Cook the rice following the package instructions. Once done, fluff with a fork and stir in lime juice and chopped cilantro.
4. Step 4: In a bowl, combine corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix thoroughly until well combined.
5. Step 5: Divide the lime cilantro rice into serving bowls. Top each with cooked chicken and a generous scoop of the street corn mixture.
6. Step 6: Add optional toppings like diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese to enhance flavor and presentation.

Tips & Variations

• Use fresh corn kernels when in season for the best flavor, but frozen or canned corn work well too.
• For extra heat, add a pinch of cayenne pepper to the marinade or include more sliced jalapeños as a topping.
• Swap cotija cheese with feta if you can’t find it; it provides a similar tangy touch.
• Serve the bowls with a side of warm tortillas for a fun taco-style meal.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice in the microwave or on the stovetop until warm. Add fresh toppings and street corn after reheating to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute long-grain rice with basmati, jasmine, or brown rice. Just adjust the cooking time according to the rice variety.

Is this recipe spicy?

The chili powder adds a mild smoky heat, but you can adjust the amount or add jalapeños to increase spiciness to your preference.

Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.9 from 136 reviews

• Author: Victor
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This flavorful Street Corn Chicken Rice Bowl combines tender, spiced chicken with zesty cilantro-lime rice and a creamy, tangy street corn topping. Inspired by the popular Mexican street food, this easy and satisfying bowl is perfect for a quick weeknight dinner or meal prep. Optional toppings like avocado and jalapeños add freshness and heat, creating a well-rounded dish bursting with smoky, spicy, and vibrant flavors.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2 large chicken breasts, diced
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste

For the Rice:

• 1 cup long-grain rice (cooked as per package instructions)
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro

For the Street Corn:

• 2 cups corn kernels (fresh, frozen, or canned)
• 1/4 cup mayonnaise
• 1/4 cup crumbled cotija cheese
• 1/2 tsp chili powder
• Juice of 1 lime
• Salt to taste

Optional Toppings:

• Diced avocado
• Chopped tomatoes
• Sliced jalapeños
• Extra cotija cheese

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Instructions

1. Prepare the Chicken: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until well coated. Heat olive oil in a skillet over medium heat. Add the chicken and cook, stirring occasionally, until browned on the outside and fully cooked through, about 5-7 minutes. Remove from heat and set aside.
2. Cook the Rice: Prepare the rice according to package instructions, ensuring it is tender and fluffy. Once cooked, fluff the rice with a fork then stir in fresh lime juice and chopped cilantro to infuse bright, fresh flavors.
3. Make the Street Corn: In a mixing bowl, combine the corn kernels with mayonnaise, crumbled cotija cheese, chili powder, lime juice, and a pinch of salt. Mix thoroughly until all ingredients are well combined and creamy, creating the signature street corn flavor.
4. Assemble the Bowls: Divide the cilantro-lime rice into serving bowls. Top each bowl with the cooked chicken and a generous scoop of the street corn mixture. Garnish with optional toppings such as diced avocado, chopped tomatoes, sliced jalapeños, and extra cotija cheese for added texture, color, and flavor.

Notes

• You can use fresh, frozen, or canned corn for the street corn mixture—just make sure to drain canned corn well.
• Adjust the chili powder quantity to your preferred spice level.
• For a dairy-free version, substitute cotija cheese with a vegan cheese alternative or omit entirely.
• Leftover bowls can be refrigerated in an airtight container and enjoyed within 3 days.
• To save time, prepare the rice and street corn mixture ahead of time.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mexican-inspired

Keywords: street corn chicken bowl, chicken rice bowl, Mexican street corn recipe, cilantro lime rice, quick dinner bowl, easy chicken recipe